Chicago’s Boozy New Dessert Trend

LET ME DRINK CAKE: From Jameson-infused ice cream to chocolate rum balls, these alcohol-laced sweets are the latest trend in dining.

(page 5 of 5)

Chocolate rum ball at Austrian Bakery

2523 N. Clark St., 773-244-9922
Dessert: Chocolate rum ball ($3.49)
Each ball is dense as a brick, a mix of Belgian dark and semisweet chocolate. The baker Michael Mikusch uses 160-proof Austrian Stroh rum. “We are not cheap putting it in,” he says. These are definitely meant to be shared. I had difficulty finishing a whole one by myself, but did so in the noble pursuit of journalism. The rich chocolate and potent rum were almost too much to stomach in
the last few bites. 
Blood alcohol level: .13
Verdict: Delicious and the booziest of them all, but best in small doses.



Submit your comment